Pork and Chorizo Burgers

Grilled scallions and mayo laced with smoked paprika and lemon make delicious, Spanish-inspired toppers for these quick and easy burgers.

Total Time: 0:40

Prep: 0:20

Cook: 0:20

Level:
Easy

Serves:
4

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Ingredients

Romesco Mayo:

⅓ c. low-fat mayonnaise

2 tsp. tomato paste

2 tsp. fresh lemon juice

¾ tsp. smoked paprika

¾ tsp. garlic paste

ground black pepper

Burgers:

3 oz. dried spicy chorizo sausage

1 lb. lean ground pork

3 tbsp. Chopped flat-leaf parsley

2 tbsp. finely minced shallot

1 tsp. ground cumin

¾ tsp. kosher salt

4 brioche hamburger buns

8 scallions

4 slice Monterey Jack cheese

4 frisée lettuce leaves

Directions

Romesco mayo: Stir ingredients in a small bowl until blended.

Burgers: Pulse chorizo in a food processor until crumbly; transfer to a large bowl. Add pork, parsley, shallots, cumin, and salt to chorizo. Mix gently but thoroughly (be careful not to overwork the mixture). Shape into four (1-inch-thick) patties. Refrigerate burgers.

Spray scallions with olive oil cooking spray; grill 4 to 5 minutes. Grill burgers 5 to 6 minutes per side, until cooked through. During the last 2 minutes of grilling, place cheese slices on top of patties and cook until cheese starts to melt.

To assemble, spread cut sides of buns with Romesco mayo. Line bun bottoms with lettuce. Top with burgers and grilled scallions.